Directions:

Carefully remove stems from peppers, slice in half lengthwise and remove seeds. Brown meat in a heavy skillet until crumbly. Add onion, tomato paste, beef stock and herbs. Bring to a boil, and cook until liquid has reduced by about one half. Stir in rice and pine nuts and season to taste. Set the pepper halves in a buttered glass baking dish. Fill each with stuffing and top with cheese. Bake for about 1 hour at 350 degrees.

Directions:

Place all ingredients except chia seeds into a food processor using the “S” blade. Process until smooth and then stir in chia seeds. Refrigerate before serving. Serve with sliced veggies and olives. Lasts three days refrigerated. It’s raw hummus with a kick!

Directions:

Grease a 8 x 8 inch baking pan with some coconut oil. In a medium cooking pot, bring 2 cups vegetable broth to a boil, then reduce heat to a simmer. Add the brown rice, and cook for about 45 minutes, or until the rice is cooked al dente. Add the beans and seasonings to the pot, and adjust to taste. Set aside. Heat the remaining 1 Tablespoon vegetable broth in a large saucepan. Sauté the onion until it becomes translucent, then add the garlic. Cook for 1 more minute. Add the spinach and stir until it wilts. Add the red peppers, and cook for another 2 minutes. Season the veggies with a little sea salt and black pepper. Place a quarter of the rice and bean mixture and a quarter of the veggies in the middle of one of the tortillas and fold in toward the middle, tucking the edges in at the same time. Place in the baking pan, with the folded edge facing down. Repeat until the mixture has been spread across all four burritos.

This information is intended for educational and informational
purposes only. It should not be used in place of an individual consultation or examination
or replace the advice of your health care professional and should not be relied upon to determine
diagnosis or course of treatment.